>> source: Cook's Illustrated
>> serves: 4
>> total time: 30 minutes

Trim bottom inch of @thick asparagus{1%lb} spears; discard trimmings. Peel bottom two-thirds of spears until white flesh is exposed. Bring @water{1%cup}, @vegetable broth{1/4%cup}, @olive oil{2%Tbsp}, and @salt{1/4%tsp} to simmer in #12-inch skillet{} over high heat. Add asparagus in even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, until asparagus is tender and can be easily pierced with tip of #paring knife{}, 8 to ~{10%minutes}.

Remove lid and continue to cook, shaking and swirling skillet, until skillet is almost dry and asparagus is glazed, 1 to ~{3%minutes}. longer. Off heat, add @lemon zest{1/4%tsp} and juice and half of @chives{2%tsp} and toss to coat. Transfer asparagus to #platter{}, sprinkle with remaining chives, season with salt to taste, and serve.